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Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Pumpkin Cinnamon Rolls with Cream Cheese Frosting
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Get ready for a delicious fall breakfast with Pumpkin Cinnamon Rolls made using a full can of pumpkin puree. Easy, fluffy, and bursting with seasonal flavors - the perfect way to start your weekend!
Ingredients:
  • For the dough:
  • 1 cup (250 ml) milk, warmed to 110°F/40°C
  • 1 tablespoon (8 g) active dry yeast
  • 1/2 cup (100 g) granulated sugar, plus a pinch
  • 6 to 6 1/2 (775 g to 840g) cups all-purpose flour, plus more for rolling out the dough
  • 1 1/2 (3 g) teaspoons ground cinnamon
  • 1 teaspoon (6 g) kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 1/4 cup (290 g) pure pumpkin puree (save the remainder for the filling)
  • 4 tablespoons (55 g) unsalted butter, melted
  • For the pumpkin-cinnamon filling:
  • 4 tablespoons (55 g) unsalted butter, at room temperature
  • 1/2 cup (125 g) pure pumpkin puree (or the remaining pumpkin in the can)
  • 1/4 cup (30 g) all-purpose flour
  • 1 cup (200 g) packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • For the cream cheese frosting:
  • 1/2 cup (113 g) unsalted butter, at room temperature
  • 8 ounces (225 g) cream cheese, at room temperature
  • 3 to 4 cups (360-480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
Instructions:
  • Activate the yeast: Combine yeast and a pinch of sugar with warm milk, allowing it to rest for 5 minutes until it becomes foamy and fragrant, resembling the aroma of fresh bread. (If no foaming occurs, the yeast may be inactive, or the milk was too hot. Repeat with fresh yeast.)
  • In a large mixing bowl, whisk together the flour, cinnamon, salt, nutmeg, ginger, cloves, and allspice until well combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup granulated sugar, pumpkin puree, and butter on low speed until smooth. Add 1 cup of the flour mixture and all of the yeast-milk mixture, blending until a batter forms. Stop the mixer to scrape down the bowl and paddle.
  • Incorporate the rest of the flour into the dough using a mixer on low speed. Once the dough becomes too stiff to mix with the paddle attachment, switch to the dough hook attachment and knead on medium-low speed for 10 minutes until the dough forms a smooth ball that pulls away from the sides of the bowl. Alternatively, knead the dough by hand on a floured surface for 10 minutes. Adjust the texture as needed with the remaining 1/2 cup of flour.
  • If any part of the dough is wet and sticking to the bowl, gradually add one tablespoon of flour at a time until it becomes firmer. When fully kneaded, the dough should feel soft, pliable, and cool, without sticking to your hands. Adjust until it reaches the desired consistency.
  • After kneading the dough, transfer it to a greased bowl, turning it over so the greased side is up to prevent crusting. Cover with a clean towel or plastic wrap, then place in a warm, draft-free spot (like your microwave). Let the dough rise for 1 hour or until doubled in size.
  • After the dough rises, gently deflate it by punching it down. Cover the dough with a clean towel and let it rest for 15 minutes while you prepare the pumpkin-cinnamon filling in the same mixing bowl.
  • Prepare the pumpkin-cinnamon filling: Combine softened butter in a mixing bowl and blend until smooth using an electric hand mixer for about 30 seconds. Add the rest of the pumpkin puree and flour, mix on low speed for 30 seconds to 1 minute until a smooth spread forms. In another bowl, whisk together brown sugar, cinnamon, nutmeg, ginger, cloves, and allspice.
  • Roll out the pumpkin dough on a floured surface into a 1/4-inch thick 18 x 17-inch rectangle. Spread the pumpkin-butter mixture over leaving a 1-inch margin along one long side to seal later. Sprinkle spiced-sugar mixture evenly on top.
  • Roll the dough tightly starting from the longest side. Pinch to seal and place seam-side down.
  • Cut the log of pumpkin cinnamon dough into 12 slices that are 1 1/2 inches thick. Place the rolls in a buttered or sprayed baking dish, ensuring there is 1/4 inch of space between each one. Cover the dish and let the rolls rise for 30 minutes in a warm, draft-free spot.
  • Preheat your oven to 350°F/177°C while the rolls are rising.
  • Transfer the well-risen rolls to the oven and bake uncovered at 350°F for 25-30 minutes until beautifully golden brown and puffed. Let them cool for 10 minutes before indulging.
  • Prepare the cream cheese frosting: In the mixing bowl or stand mixer fitted with a paddle attachment, combine butter and cream cheese. Mix on low speed until smooth, about 2-3 minutes. Scrape down the bowl and beater. Add 3 cups of powdered sugar and vanilla extract. Mix on low speed for another 2-3 minutes, scraping down the bowl and beater once. For a thicker frosting, add more powdered sugar. Use as-is for a thinner consistency.
  • After cooling the rolls, generously spread the cream cheese frosting on top of each one. Refrigerate the frosted rolls for up to 3 days. To enjoy warm, simply microwave for 30 seconds to 1 minute before serving.

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